Chevrotin Cheese vs Crottin de Chavignol / Chavignol Cheese
Chevrotin Cheese is a soft, unctuous goat-milk cheese from France, while Crottin de Chavignol / Chavignol Cheese is a goat-milk cheese.
What Is Chevrotin Cheese?
Chevrotin is a soft goat milk cheese from Savoy in France, made with unpasteurised milk and ripened at least three weeks on pine shelves. It holds an AOC and is known for a full flavor with a sourness that recalls wild mountain herbs.
What Is Crottin de Chavignol / Chavignol Cheese?
Crottin de Chavignol, also known simply as Chavignol, is a cheese made from raw whole goat's milk. It originates from France and is protected under the designation of origin (PDO). The cheese is shaped like a flat cylinder and has a thin rind that can be ivory-colored with or without white or blue molds. The cheese is known for its lactic coagulation process with a small amount of rennet added. It has a fat content of at least 45% of the dry matter and a total dry matter content between 37g and 48g per cheese. The cheese is matured for at least 10 days, and a special version called "repassé" is matured in a confined atmosphere to develop a blue Penicillium mold.
What's the Difference Between Chevrotin Cheese and Crottin de Chavignol / Chavignol Cheese?
- Milk treatment: Chevrotin Cheese (Unpasteurized), Crottin de Chavignol / Chavignol Cheese (Raw)
- Rind: Chevrotin Cheese (Washed-rind), Crottin de Chavignol / Chavignol Cheese (Thin, ivory-colored, with or without white or blue molds)
- Aging: Chevrotin Cheese (21+ days), Crottin de Chavignol / Chavignol Cheese (Minimum maturing period of 10 days)
Side-by-Side Comparison
| Chevrotin Cheese | Crottin de Chavignol / Chavignol Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Savoie And Haute-Savoie | — |
| Milk Type | Goat's Milk | Goat's milk |
| Milk Treatment | Unpasteurized | Raw |
| Texture | Soft, unctuous | — |
| Rind | Washed-rind | Thin, ivory-colored, with or without white or blue molds |
| Aging | 21+ days | Minimum maturing period of 10 days |
| Taste | Mild, Caprine | — |
Taste Comparison: Does Chevrotin Cheese Taste Like Crottin de Chavignol / Chavignol Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Chevrotin Cheese at 21+ days develops a different profile than Crottin de Chavignol / Chavignol Cheese at minimum maturing period of 10 days.
Can You Substitute Chevrotin Cheese for Crottin de Chavignol / Chavignol Cheese?
In most recipes, Chevrotin Cheese and Crottin de Chavignol / Chavignol Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over.
Which Is Better, Chevrotin Cheese or Crottin de Chavignol / Chavignol Cheese?
There's no single winner. It depends on your recipe and the profile you want.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Chevrotin Cheese the same as Crottin de Chavignol / Chavignol Cheese?
No, they're distinct cheeses. Aging also differs: Chevrotin Cheese is typically aged 21+ days, Crottin de Chavignol / Chavignol Cheese minimum maturing period of 10 days.
Is Chevrotin Cheese similar to Crottin de Chavignol / Chavignol Cheese?
Somewhat. They share a goat-milk base but diverge in texture and flavor.
Can I substitute Chevrotin Cheese for Crottin de Chavignol / Chavignol Cheese?
You can, but expect a shift in flavor and finish.
Does Chevrotin Cheese taste like Crottin de Chavignol / Chavignol Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Chevrotin Cheese made of?
Chevrotin Cheese is made from goat milk (unpasteurized), using rennet rennet. It's typically aged 21+ days. It originates in France.
What is Crottin de Chavignol / Chavignol Cheese made of?
Crottin de Chavignol / Chavignol Cheese is made from goat milk (raw), using small quantity added rennet. It's typically aged minimum maturing period of 10 days.
Which should I choose, Chevrotin Cheese or Crottin de Chavignol / Chavignol Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.